Naslov
The Phenolic Compounds: Tyrosol, Hydroxytyrosol and Oleuropein in Croatian Extra Virgin Olive Oils

Autori
Karković Marković, Ana ; Benčić, Đani ; Barbarić, Monika ; Šindrak, Zoran ; Jakobušić Brala, Cvijeta

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Conference Proceedings of the 2nd Zagreb International Conference on Pharmaceutical Sciences 'Sharing a vision - Towards better and safe medicines' (2nd ZICPS 2013) ; ISBN 978-953-7897-02-4 ; CIP 865515 / Jadrijević-Mladar Takač, Milena ; Klebovic, Imre ; Shah, Vinod P. - Zagreb : Hrvatsko farmaceutsko društvo, 2013, 360-361

ISBN
978-953-7897-02-4

Skup
2nd Zagreb International Conference on Pharmaceutical Sciences 'Sharing a vision - Towards better and safe medicines'

Mjesto i datum
Zagreb, Hrvatska, 25.10.2013. - 26.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Olive oil; Croatia; tyrosol; hydroxytyrosol; oleuropein

Sažetak
Olive oil phenolic compounds, particularly tyrosol (Tyr), hydroxytyrosol (HO-Tyr), oleuropein (Ole), although being minor components, are of great importance, taking into account a broad spectra of their biomedicinal activity antimicrobial, antioxidant and anti-inflammatory features [1, 2, 3]. We determined Tyr, HO-Tyr, Ole in extra virgin olive oils (EVOO) obtained from three native Croatian olive cultivar, Bjelica, Buža and Črnica. The study comprises the comparision of the Croatian olive oil phenolic compound content with content in literature, in olive oils from Italy, Spain, Turkey, Greece and Tunisia. The oil was obtained using a small extracting system. The phenolic compounds extraction and HPLC analysis were performed applying in essence the procedure of Montedoro et al. [4]. The content of Tyr, HO-Tyr and Ole was reported here as mean value from all analyzed samples, and also the highest value in the individual sample. Table 1. The phenolic compounds (Tyr, HO-Tyr, Ole) content in the EVOO from Croatian native cultivar* and in the EVOOs from Italy, Greece, Spain, Turkey and Tunisia.** a - highest values ; b - mean values ± SD (standard deviation) ; * determined by HPLC method ; ** data from literature [6-15]. In the course of this preliminary study, we found that Croatian EVOOs from three investigated cultivar are particularly rich in Tyr, in comparison with EVOOs from other countries, Italy, Spain, Greece, Turkey and Tunisia. Among the Croatian cultivar, the olive oil from cultivar Bjelica is most abundant with Tyr, with mean value 35.3 mg/kg, and the highest value 140 mg/kg. According to the literature data, the Tyr content in the EVOO is always below 65 mg/kg [7]. The olive oil from cultivar Bjelica is also the richest in HO-Tyr, with mean value 5.24 mg/kg, and the highest value 14.8 mg/kg. The olive oil from cultivar Buža is the richest in Ole, with the highest value of 21.0 mg/kg (Table 1). The content of HO-Tyr and oleuropein determined in Croatian EVOOs are generally similar or even smaller in comparison with the literature data. This result could be promising for the use pharmaceutical quality olive oil, especially rich in Tyr, taking into regard the well known importance of this natural phenolic compound [2]. Keywords: olive oil, Croatia, tyrosol, hydroxytyrosol, oleuropein Acknowledgements: Support for this study was provided by the Ministry of Science, Education and Sports of the Republic Croatia Projects no. 006-0063082-0354, 0178052. References: 1. Cicerale, S. ; Lucas, L.J. ; Keast, R.S.J. Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil. Curr. Opin. Biotech. 2012, 23, 129–135. 2. Abuznait, A.H. ; Qosa, H. ; Busnena, B.A. ; El Sayed, K.A. ; Kaddoumi, A. Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer’s Disease: In Vitro and in Vivo Studies. ACS Chem. Neurosci., 2013, 4(6), 973–982. 3. Cicerale, S. ; Lucas, L. ; Keast R. Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. Int. J. Mol. Sci., 2010, 11, 458-479. 4. Montedoro, G. ; Servilli, M. ; Baldioli, M. ; Miniati, E. Simple and Hydrolyzable Phenolic Compounds in Virgin Olive Oil 1. Their extraction, Separation, and Quantitative and Semiquantitative Evaluation by HPLC. J. Agric. Food. Chem., 1992, 40, 1571-1576. 5. Jakobušić Brala, C. ; Šindrak, Z. ; Benčić, Đ. ; Barbarić, M. ; Uršić, S. The Abundance Pattern of Phenolic Compounds in Croatian Extra Virgin Olive Oils. submitted for publication. 6. Hrncirik, K. ; Fritsche, S. Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. Eur. J. Lipid. Sci. Technol., 2004, 106, 540-549. 7. Arslana, D. ; Schreinerb, M. Chemical characteristics and antioxidant activity of olive oils from Turkish varieties grown in Hatay province. Sci. Hortic., 2012, 144, 141-152. 8. Cioffi, G. ; Pesca, M.S. ; De Caprariis, P. ; Braca, A. ; Severino, L. ; De Tommasi, N. Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity. Food Chem., 2010, 121, 105-111. 9. Caponio, F. ; Gomes, T. ; Pasqualone, A. Phenolic compounds in virgin olive oils: influence of the degree of ripeness on organoleptic characteristics and shelf-life. Eur. Food Res. Technol., 2001, 212, 329-333. 10. Caponio, F. ; Gomes, T. Influence of olive crushing temperature on phenols in olive oils, Eur. Food Res. Technol., 2001, 212, 156-159. 11. Kalogeropoulos, N. ; Kaliora, A.C. ; Falirea, A. ; Kamvissis, V.N. ; Andrikopoulos, N.K. ; Anastasopoulos, E. Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil. J. Am. Oil Chem. Soc., 2012, 89(2), 253-259. 12. Vekiari, S.A. ; Oreopoulou, V. ; Kourkoutas, Y. ; Kamoun, N. ; Msallem, M. ; Psimouli, V. ; Arapoglou, D. Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece. Grasas Aceites, 2010, 61(3), 221-231. 13. Ocakoglu, D. ; Tokatli, F. ; Ozen, B. ; Korel, F. Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chem., 2009, 113, 401-410. 14. Dag˘delen, A. ; Tumen, G. ; Ozcan, M.M. ; Dundar, E. Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages. Food Chem., 2013, 136, 41-45. 15. Chtourou, M. ; Gargouri, B. ; Jaber, H. ; Abdelhedi, R. ; Bouaziz, M. Comparative Study of Olive Oil Quality from Chemlali Sfax vs Arbequina cultivated in Tunisia, Eur. J. Lipid. Sci. Techol., 2013, 115(6), 631-640.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Farmacija

Napomena
Extended Poster presentation abstract

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